Fermenting positive effects on colour, mouthfeel and fruitness.
OPTIMUMREDThe early application of OPTIMUMRED makes polysaccharides available for complexing with polyphenols, thus enabling a better colour stabilisation and improved fullness and roundness. BAT flyer SIY Optimum red
The new Oenomag – learn more about Optimum Red wine yeast (SIY) for bioprotection
Specific Inactivated Yeasts Under Investigation, July 2018
SIY for red wines
A consise explanation of the production process and the sensory contribution of Lallemand Specific Inactivated Yeast products for red wine.